Easy No-Bake Chocolate Chip Cookies

• servings: 12 servings
• total time: 15 minutes

Ingredients

1 cup packed pitted dates ((if your dates are super dry, soak in warm water for 10-15 minutes then drain and pat try))

1 cup almond flour

1/2 tsp vanilla extract

1 healthy pinch sea salt

1/4 cup cacao nibs, dairy-free chocolate chips, or chopped dairy-free chocolate

Directions

To a food processor add pitted dates and pulse until small bits remain or a ball forms. If a ball forms, use a spoon to break it up into smaller pieces to ensure the other ingredients blend more easily.

Then add flour, shredded coconut (or grain of choice) vanilla, and sea salt and pulse to combine. You’re looking for a dough that holds together when pressed between your fingers but isn’t so sticky that it sticks easily to your hands. If too tacky / wet, add more dry ingredients. If too dry, blend in a couple more dates at a time. (Texture will vary depending on ingredients you chose / freshness of dates.)

Scoop out roughly 1 ½ Tbsp amounts (we love this scoop), roll into a ball, then flatten gently between your palms into a disc shape. Smooth the edges with your fingers. Repeat until all cookies have been formed.

Top with chocolate chips, pieces, or cacao nibs, and another sprinkle of salt. Then enjoy! Store leftovers in the refrigerator up to 2 weeks or in the freezer for 1 month (or more).